I Totally Winged It Amazing Macaroni & Cheese with Broccoli

Mac and cheese and broccoli

Since opening the second studio- time has become even more precious and my commitment to eating beautiful foods has become even more a priority (NO MORE PALM OIL). I had a craving for Mac & Cheese and none of the ingredients that I had used to make the last recipe- I had no beans that were cooked in the house other than dal, no peppers, so I improvised with what I had- homemade hummus, and a beautiful local Butterkin Squash that I roasted. Instead of adding garlic and beans I added the hummus, I added my Fermented Hot Sauce instead of fresh red peppers. It came out spicy and perfectly paired with the sweetness of local broccoli. It was SO SO good- I made it after class and it literally took no more than the 15 minutes to boil the pasta before I was sitting down eating it. Hope you enjoy it!

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

1c prepared hummus or chickpeas or white beans

3T fermented Hot Sauce or sriracha (spicy)

2T mellow white miso paste

2T cooked squash- Butternut, kobocha or other orange-fleshed squash

1/4c raw cashews

1/4c nutritional yeast

2T tapioca starch

2t agave or maple syrup

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1T coconut oil or vegan NO PALM oil Butter   *optional

2c-cooked broccoli, minced (see below- frozen broccoli would work well)

1 Pound of Gluten Free Pasta

6c water to boil

2t pink salt

Clean and trim the broccoli and keep in larger florets with stalks.

In a large pot, bring the water to a boil, add the salt, toss in the broccoli and cook just until tender and bright green- about 3-4 minutes. With a slotted spoon, sweep the broccoli out into a strainer and set aside to cool.

Add the pasta into the boiling water and cook until tender- 10-12 minutes or according to package.

While the pasta is cooking, when the broccoli is cool, using a sharp knife, mince the broccoli. Lightly salt and pepper and set aside.

Place all of ingredients except the tapioca starch and broccoli, into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. Add in the tapioca starch and blend well.

Drain the pasta and set aside. In the same pot add the cheese sauce and stir over medium heat until it starts to thicken- about 2-3 minutes. Add in the pasta and continue to cook over medium heat for an additional 2-3 minutes or until the entire mixture is heated through. Add in the coconut oil or butter. Add in the broccoli and stir until well incorporated.

Serve immediately. YUM.

 

AMAZING MACARONI & CHEESE

AMAZING MACARONI & CHEESE

This stuff is INCREDIBLE! Can be made completely gluten-free, nut-free, and or soy-free. I have been experimenting with tapioca flour lately and its delivering some pretty amazing results! I dare you to experiment with other beans, other peppers, other pastas- its completely amazing on the stove top or scroll down for a baked Mac&Cheese option. Let me know how it goes! 

Cheese Sauce:

1c baby lima beans, cooked

½ red bell pepper OR 2 cherry bomb peppers (spicy)

2T mellow white miso paste

1/4c raw cashews OR 1/4c tofu (nut free) OR 1/4c coconut oil or Manna  (soy free)

1/4c nutritional yeast

1 clove garlic

2T tapioca starch

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

Juice of 1 lemon

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1 Pound of Gluten Free Elbow Pasta or other pasta

6c water to boil

2t pink salt

In a large pot, bring the pasta water to a boil, add the salt, toss in the pasta and cook until tender- 10-12 minutes or according to package. Drain and set aside.

Place all of ingredients except the tapioca starch into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. When it tastes how you like, blend in the tapioca.

In a large pot (I use the pasta pot), put the cooked pasta back in, drizzle some coconut or olive oil in and add the cheese sauce. Put back over medium heat and mix  and stir well. The heat will make the mixture thicken and get creamy. When at desired creaminess, plate and indulge!!!

For Baked Mac&Cheese:

Leave the Mac&Cheese mixture on the wetter, creamier side- this is because it will be taking on additional cooking in the oven and you don’t want it to dry out.

Toast gluten free bread or bread of your choosing- enough to cover the portion you are baking. With a sharp knife, mince the bread into teeny pieces. Toss with coconut oil and salt and nutritional yeast. Scoop a single serving (or larger) and top with the breadcrumbs. Drizzle with olive oil, salt and pepper and bake at 350 degrees for 30 minutes or until bubbling and hot.

AMAZING Gluten-Free Pasta Summer Salad

*gluten free pasta salad

You can use all of the vegetables you love in this amazing pasta dish- edamame instead of chickpeas, more or less of your faves but this is a WINNER- PERFECT for pot lucks and summer gatherings.

AMAZING Gluten-Free Pasta Summer Salad

½ red bell pepper, small dice

½ green bell pepper, small dice

1 carrot, small dice

½ small red onion, small dice

1 stalk celery, small dice

1c cooked chickpeas, rinsed and drained

3c uncooked pasta, fusilli (or another desired shape)- I use Bionaturae and LOVE it

1T sweetener (raw agave, raw honey, maple)

1T apple cider vinegar

1c vegan mayo

1/4c fresh lemon juice

2T extra virgin olive oil

1t pink salt

1/4t fresh black pepper

Cook the pasta according to directions, drain and let stand until cool but warm.

In a large bowl, mix all of the veggies with the other dressing ingredients and toss well. This mix should be well seasoned before adding the cooked pasta- if not adjust for saltiness, sweetness as desired.

Add the pasta and with a large spoon, mix well until all of the pasta is well incorporated into the vegetable dressing. Allow to stand on the counter for at least 30 minutes- I am not sure why, but this prevents the Gluten-Free pasta from getting hard when it is refrigerated! You can enjoy this at room temperature or cold. FRICKEN delicious.

Broccoli Mushroom Onion Black Olive Red Pepper Tofu Ricotta Lasagna with Red Sauce

Broccoli Mushroom Onion Olive Red Pepper Tofu Ricotta Lasagna with Red Sauce

I love lasagna. I love it. I have my Nana’s small and large lasagna pan. Usually by the fall I am ready for some serious food- This. Is. Serious. Food. I created a twist on my favorite tofu ricotta with some little local beauty peppers, including a cherry bomb, my favorite of all peppers. It makes for a subtly spicy kick that is perfect with the creaminess of the lasagna. In all lasagnas, its about the components. The sauce, the filling (tofu cheese), the veggies. I make it so each component has a ton of flavor so when put together, they all make this symphony of flavors. You can use this recipe as a guide but it is so easy to change out the components to suit your taste.

I have used the Red Pepper Tofu Ricotta Filling and the basic Red Sauce recipe for two of the components. I will list the others in recipe below but feel free to create!!!

Components:

Putting it together:

  • Preheat the oven to 350 degrees
  • ladle in about 1 cup of fresh sauce in the bottom of the baking dish
  • place down one layer of noodles
  • layer in the tofu filling
  • layer in broccoli
  • layer in noodles
  • layer in sauce- some vegan cheese if using
  • layer in mushroom filling
  • layer in noodles
  • layer in sauce
  • layer in tofu filling
  • layer in last layer of noodles
  • cover the top layer with fresh sauce
  • top with vegan cheese if using
  • Cover with tin foil and bake for 45-55 minutes.

Mushroom, Onion & Black Olive Filling

1 pound of Crimini or Button mushrooms, dry dusted, trimmed and cut into quarters or slices

1 medium onion, small dice

1 clove garlic, minced

1 can organic pitted black olives

2T mirin or white wine (mirin is sweet)

2T extra virgin olive oil

1/2t pink salt

1/4t fresh black pepper

1/4t red pepper flakes

Heat up a large cast iron pan or skillet over medium heat. Add in the olive oil and sauté the onions and garlic until golden and aromatic. Add in the mushrooms. Pan fry until the sear and get browned on all sides. Season with the salt and peppers. dd in the mirin and sauté off heat for a minute then resume back over the heat. Add in the olives, crushing them with your hand as you add them in. Cook until heated through. Taste and adjust the seasoning accordingly.

Sautéed Broccoli with garlic

1 bunch broccoli, washed, trimmed, and cut into smaller size pieces

1 clove garlic, minced

1/4t cayenne pepper flakes

2T extra virgin olive oil

1/4t salt

In a large skillet (could be the same pan from above) heat up the olive oil over medium high heat and sauté the garlic just until golden brown. Add the salt, red pepper, and then add the broccoli. With a fork or a pair of tongs, move the broccoli around the pan cooking until bright green and tender. Remove from the heat. When cooled, coarsely chop the broccoli and set aside.

Ellen’s No Meat Sauce

No meat sauce

I made this sauce tonight after work- it doesn’t take long and it is SUPER delicious, hearty, and satisfying.  The tempeh offers added protein- 14 grams per serving… For those who are not a fan of tempeh or are wary, it’s a good way to introduce it, for those who love it, you can’t go wrong with this sauce. This is also a good recipe to double and freeze to have on hand at a later time. Feel free to add fresh or dried herbs into the mix!

Ellen’s No Meat Sauce

Da “Meat”

1 package/ 8oz tempeh (I use Lightlife), crumbled

1 large clove garlic, smashed & minced

2T Olive oil

1t chipotle powder

1/4t pink salt

Da Sauce

1 large clove garlic, smashed & minced

1 large can, jar or box (28oz) of diced or crushed tomatoes (I used Bionatura Jar)

1c water

1 large onion, medium dice

1/4t fresh black pepper

1/4t cayenne (opt) or one whole small chili

1/4c extra virgin olive oil

1T sucanat or another sweetener

1t salt or to taste

For Da “Meat”

In a heated skillet, add the olive oil, salt, pepper and chipotle powder and sauté just until aromatic and golden. Add in the tempeh and pan fry until browned and crispy- about 5-6 minutes, stirring frequently over medium high heat. Set aside.

For Da Sauce

In a large pot, add the olive oil and sauté the onions and garlic with the sweetener until golden and soft. Add the tomatoes, salt, black and red pepper. Add the water and allow the sauce to come to a boil. Reduce heat and simmer for 35-45 minutes or until the sauce has thickened. In the last 5 minutes of cooking, adjust the seasonings. Add in the tempeh.

Serve over any kind of pasta or grains. Super satisfying.

Pine Nut Basil Pesto

Basil pine nut pesto

Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed

Pine Nut Basil Pesto

1-1/2-2c fresh basil, lightly packed

1/3c raw pine nuts, sprouted if possible

2T sweet mellow white miso

2T nutritional Yeast

1/2c extra virgin olive oil

2 cloves garlic, chopped

½ lemon, juiced

2t brown rice vinegar

Salt and pepper

In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.